The poblano squash stir-fry recipe

June 21, 4:29 PMPhoenix Mexican Food ExaminerSunny Conley

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Poblano Squash Stir-Fry s a healthful, tasty dish. Photo by Sunny Conley

No it’s not a new version of the squash dance but this stir-fry recipe using mild poblano chile peppers will make your taste buds prance! It’s chock full with a medley of flavors that include summertime squash.

The heart-shaped deep, dark green poblano is one of my favorite gentle heat peppers. It’s full of flavor and when roasted, it delivers an earthy, smoky taste. I often substitute poblanos for bells in recipes. Bells, although considered a sweet pepper, tend to have a bitter taste, at least to me. And poblanos are purchased by weight and are therefore generally much less expensive than bells, which, when out-of-season, can be downright pricey. So, when a recipe calls for bell and they’re going for a buck fifty each, consider poblano, pronounced poh-PLAH-noh. They’re ideal for stuffing and for stir-frying.

Poblano Squash Stir-Fry with Brown Rice

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 green onions, including head sliced diagonally
• 2-3 cloves fresh garlic or 1 tablespoon minced garlic from jar
• 3-4 Roma tomatoes
• 3 green summer squash, sliced diagonally 1/2 inch pieces
• 3 yellow summer squash, sliced diagonally 1/2 inch pieces
• 1 or 2 poblano peppers julienne
• 1 medium sized white onion, sliced thinly
• Lemon Pepper*
• Lawry’s Seasoning Salt to taste*
• Habanero seasoning to taste*

* I use several dashes each.

Directions:

Prepare ingredients and set aside. Following package directions, cook brown rice. While the rice cooks, stir-fry veggies:

In a heavy skillet or wok, heat olive oil to a sizzle. Add garlic and onions. Stir continuously for one minute or until minced garlic begins to brown. Add remaining ingredients. Kick up the heat. Stir-fry the veggies for 2 minutes. Reduce heat to medium-low. Cover. Allow veggies to steam for several minutes. Check often stirring veggies each time. When veggies are just done – al dente (not too soft or overdone) remove from heat. To serve: Place a generous serving of the medley on top of brown rice.